Whole Bean
Roast: Light
Recommended Rest: 4-6 weeks from roast date
Tasting Notes: passionfruit, strawberry soda, pineapple juice

Origin Details

Region: Huila, Colombia
Elevation: 1720m
Producer: Marlon Rojas, La Reserva
Process: Double Fermentation Washed
Variety: Aji Bourbon

ABOUT THIS COFFEE AND PRODUCER

Marlon Rojas is a third generation coffee producer from Monserrate Village in Colombia. His original career path took him to the skies as a commercial pilot, but he was eventually drawn back to his family’s roots as coffee growers. Marlon has grown his family farm, Finca La Reserva, into a place where innovation and tradition coexist in harmony. He blends his inherited knowledge with technical precision to achieve consistency and high quality, while also giving back to the community who raised him.

For this Aji Bourbon, the cherries are first fermented for 24-36 hours in a pH and temperature controlled environment. Then, the cherries are de-pulped and aerobically fermented for a second time in water for 48 hours. Finally, the coffee is washed and dried to stabilize its profile.

WHY WE SELECTED THIS COFFEE

Really excited to share this release and to be working with Marlon Rojas of La Reserva for the first time.

This coffee is very much like a tropical fruit juice from the first sip to the last. It comes from an Aji Bourbon with impeccable fermentation, everything stays clean and expressive without feeling heavy or overdone.

There is an immediate note of sparkling red strawberry soda, followed by a clear and upfront passionfruit character that gives it a bright, juicy lift. As it cools, a soft sweetness builds and rounds things out, with pineapple juice coming through on the finish.

Overall it is a punchy tropical cup with great fermentation control while maintaining structure, and very little funk, just focused fruit and sweetness throughout.